Pumpkin, chickpea and cauliflower curry
Reviewed by our expert panelServes: 4
Time to make: 45 mins
Total cost: $11.02 / $2.20 per serve
(at time of publication)
Ingredients
- spray oil
- 1 clove garlic
- 1 red onion, sliced
- 800g pumpkin, cut into cubes
- ½ small cauliflower
- 400g can chickpeas
- 2 tablespoons Thai red curry paste
- 2 teaspoons fish sauce (optional)
- 1 teaspoon brown sugar
- ½ cup vegetable stock
- 400g can lite coconut milk
- 70g cashew nuts, toasted
Instructions
1 Gently fry the garlic and onion in a spray of oil until soft. Add the curry paste and stir well. Add the coconut milk, stock, sugar and fish sauce. Bring to a simmer, then add the pumpkin and cauliflower. Simmer for about 30 minutes, until the veges are tender. Add the chickpeas and cook for 5 minutes more.
2 Serve the curry with rice. Sprinkle the cashews over the top.
Variations
Make it gluten free: Check curry paste, stock and fish sauce are gluten free.
Nutrition Info (per serve)
-
Calories 529cal
-
Kilojoules 2210kJ
-
Protein 17g
-
Total fat 18g
-
–Saturated fat 6g
-
Carbohydrates 70g
-
–Sugars 22g
-
Dietary fibre 12g
-
Sodium 510mg
-
Calcium 110mg
-
Iron 4mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Joanna Wickham
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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